These simple two-bite appetizers are a great way to kick off a spring dinner party, or turn them into meal-sized open faced sandwiches by substituting thick slices of crusty Italian bread for the baguette.
- 2 cloves garlic, cut in half
- 8 slices of crusty baguette, cut 3/4" thick on the diagonal
- 2 tbsp olive oil
Fava and Ricotta Topping
- 1 1/2 cup shelled fava beans (~1.5 lbs in the pod)
- 2 tbsp olive oil, divided
- 1/4 cup finely chopped red onion
- 2 tbsp lemon juice
- 1/2 tsp lemon zest
- 2 tbsp roughly chopped fresh mint
- Salt and pepper, to taste
- 1 cup full-fat ricotta cheese
- Rub slices of baguette with garlic cloves and brush lightly with olive oil on both sides. Lightly toast under a hot broiler (or on a hot grill, if you're thusly inclined). Set aside.
- Meanwhile, in a large pot of boiling unsalted water, cook shelled fava beans until tender, about 6 to 8 minutes. Drain and let cool, then carefully peel off the tough outer skin from each bean.
- Heat 1 tbsp olive oil in a medium saute pan set over medium-high heat. Saute onions for 5-7 minutes, or until soft and just starting to colour. Stir in favas and cook for another 3-4 minutes or until warmed through.
- Transfer the cooked favas to a medium bowl. Toss the warm favas with remaining tbsp olive oil, lemon juice, lemon zest and mint until combined, then mash slightly with the back of a fork to create a chunky spread of sorts. Season to taste with salt and pepper.
- Arrange the prepared toasts on a serving platter. Spread each slice with 2-3 tbsp ricotta, then spoon favas on top, dividing evenly among the crostini. Drizzle with a bit more olive oil, and serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizers
- Method: Stovetop
- Cuisine: Canadian